Eggplant Dip Recipe

Posted by
Rate It!
Eggplant Dip
Add your photo!



  1. Preheat the oven to 400 degrees F.
  2. Cut the eggplant, bell pepper, and onion into cubes.
  3. Toss them with the garlic, olive oil, salt, and pepper.
  4. Spread them on lined baking sheet.
  5. Roast for 45 minutes until the vegetables are lightly browned and soft, tossing once during cooking.
  6. Let cool.
  7. Place the vegetables in a food processor, add the tomato paste, and pulse to paste. Taste for salt and pepper.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 363.45 Kcal (1522 kJ)
Calories from fat 126.85 Kcal
% Daily Value*
Total Fat 14.09g 22%
Sodium 3213.13mg 134%
Potassium 1671.48mg 36%
Total Carbs 54.98g 18%
Sugars 33.59g 134%
Dietary Fiber 19.95g 80%
Protein 6.8g 14%
Vitamin C 259mg 432%
Vitamin A 5.9mg 197%
Iron 101.4mg 563%
Calcium 100.1mg 10%
Amount Per 100 g
Calories 40 Kcal (167 kJ)
Calories from fat 13.96 Kcal
% Daily Value*
Total Fat 1.55g 22%
Sodium 353.66mg 134%
Potassium 183.98mg 36%
Total Carbs 6.05g 18%
Sugars 3.7g 134%
Dietary Fiber 2.2g 80%
Protein 0.75g 14%
Vitamin C 28.5mg 432%
Vitamin A 0.7mg 197%
Iron 11.2mg 563%
Calcium 11mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 7.6
  • 9

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top